Rachael Ray's 30-Minute Get Real Meals (8 page)
Read Rachael Ray's 30-Minute Get Real Meals Online
Authors: Rachael Ray
Heat a large skillet over high heat. Add the EVOO and the peppers and onions. Stir-fry the veggies, tossing them with tongs to sear them at the edges. Add the garlic and the jalapeño or serrano chili. Toss and turn the mixture for about 3 minutes, then add your salsa of choice and toss a minute longer.
4
SERVINGS
| 1⅓ | pounds ground turkey breast (the average weight of 1 package) |
| Salt and freshly ground black pepper | |
| 6 | crimini mushrooms (baby portobellos), stemmed and finely chopped |
| ½ | red bell pepper, cored, seeded, and chopped |
| ½ | yellow onion, finely chopped |
| 2 | garlic cloves, smashed out of their skin and finely chopped |
| 3 | tablespoons tomato paste |
| 1 | tablespoon Worcestershire sauce |
| 1 | teaspoon crushed hot red pepper flakes |
| ½ | cup grated Parmigiano-Reggiano or Romano cheese (a couple of handfuls) |
| A handful of fresh flat-leaf parsley, chopped | |
| Extra-virgin olive oil (EVOO), for drizzling | |
| 4 | large portobello mushroom caps, stems discarded |
| Coarse salt and coarse black pepper | |
| 2 | cups arugula leaves, coarsely chopped |
| ½ | pound fresh mozzarella or fresh smoked mozzarella, thinly sliced |
Preheat the oven to 450°F. Heat a large nonstick skillet over medium-high heat.
In a large bowl combine the meat with salt and pepper, the crimini mushrooms, bell pepper, onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese, and parsley. Score and divide the meat into 4 portions. Form each portion into a large patty, 1 inch thick. Drizzle EVOO on top of the patties, then fry for 5 or 6 minutes on each side in the hot skillet. Hold the cooked patties on a plate under foil.
Place the portobello caps on a small baking sheet gill side up and drizzle EVOO on them. Roast the caps for 12 minutes. Remove them from the oven and season them with coarse salt and pepper. Turn the oven off. Top each cap with about ½ cup arugula and a burger. Layer each burger with mozzarella and place back in the still-warm oven for about 1 minute to melt the cheese. Transfer the burgers on “bun” bottoms to plates and serve.
Cubanos are traditionally served on a sweet roll. The orange juice and honey are used to hit that sweet note here.
4
SERVINGS
| 1¾ | pounds ground pork |
| 4 | garlic cloves, chopped |
| Zest and juice of 2 navel oranges | |
| 1 | tablespoon ground cumin (a palmful) |
| 1½ | teaspoons coriander (half a palmful) |
| 3 | tablespoons yellow mustard, such as French’s brand |
| Several drops of hot sauce, such as Tabasco | |
| Salt and freshly ground black pepper | |
| ¼ | cup vegetable oil |
| 12 | pickle slices, dill, garlic, or sour |
| 4 | deli slices baked or boiled ham |
| 4 | deli slices Swiss cheese |
| 1 | small red onion, thinly sliced |
| ¼ | cup red wine vinegar |
| 1 | tablespoon honey (a good drizzle) |
| 1 | 16-ounce sack of coleslaw mix (found on the produce aisle) |
| 1 | small red bell pepper, seeded and thinly sliced |
| A handful of fresh cilantro leaves, chopped | |
| A handful of fresh flat-leaf parsley leaves, chopped | |
| 4 | Portuguese rolls, split |
In a bowl combine the ground pork, half of the chopped garlic, half of the orange zest, the cumin, coriander, mustard, hot sauce, salt, and pepper. Score the meat into 4 sections and then form 4 large patties about 1 inch thick.
Preheat a medium skillet with 2 tablespoons of the vegetable oil (twice around the pan), over medium-high heat. Add the patties to the hot skillet and cook on the first side for 6 minutes. Flip and top each patty with three pickles, a slice of ham, and a slice of Swiss. Cook the patties for another 5 to 6 minutes. Place a foil tent over the pan for the last 2 minutes or so to ensure that the cheese melts and the fixings heat up.
While the patties are cooking, make the sweet orange warm slaw. Preheat a large skillet with the remaining veg oil. Add the remaining garlic and the sliced onion to the hot oil and cook for 1 minute. Add the remaining orange zest, the orange juice, red wine vinegar, and honey. Continue cooking the dressing for 1 minute. Turn the heat off and add the coleslaw mix, red bell pepper, cilantro, parsley, and salt and pepper, tossing to coat in the warm dressing.
Serve your Cubano burgers on Portuguese rolls with the sweet orange warm slaw both on top of the burger and alongside.
4
SERVINGS
| 1¾ | to 2 pounds ahi tuna, cut into cubes |
| 3-inch piece fresh gingerroot, peeled and grated | |
| 4 | garlic cloves, finely chopped |
| 3 | to 4 tablespoons tamari (dark aged soy sauce) (eyeball it) |
| 2 | teaspoons coarse black pepper |
| 2 | scallions, finely chopped |
| 2 | tablespoons finely chopped fresh cilantro |
| Vegetable oil, for drizzling, plus some for the salad | |
| 1 | romaine lettuce heart, chopped |
| 2 | cups fresh bean sprouts or pea shoots |
| ½ | English (seedless) cucumber (the one wrapped in plastic), cut into ¼-inch dice |
| Juice and zest of 1 lime | |
| Coarse salt | |
| 1 | pound edamame (soybeans in pods available in freezer section of market) |
Heat a grill pan or large skillet over high heat.
Place the fish in a food processor and pulse until the fish is the consistency of ground beef. Transfer the ground ahi to a bowl and mix with the ginger, garlic, tamari, black pepper, scallions, and cilantro. Form 4 equal patties and drizzle them with vegetable oil. Place the tuna burgers in a screaming hot pan and cook for 1 minute on each side for very rare, 2 minutes on each side for medium rare, 3 to 4 minutes on each side to cook through. Hold the cooked patties on a plate under foil.
In a medium bowl combine the lettuce, sprouts, and cucumber. Dress the salad with the lime zest and juice, salt, and vegetable oil to your taste.
Place the edamame in a microwave bowl and cover with plastic wrap. Pop a small hole in the top of the wrap and microwave on High for 5 minutes. When the time is up, sprinkle the edamame with 2 teaspoons of coarse salt and toss.
Pile the salad up equally onto 4 plates. Top the salad with tuna patties. Pile the edamame alongside the burgers. To enjoy the edamame, shimmy the soybeans free from their pods in your mouth. Who misses fries? (Well, okay, they’re good too, but soybeans are actually good for you as well!)
4
SERVINGS
| 2 | pounds ground chicken |
| 1 | tablespoon poultry seasoning (a palmful) |
| 2 | shallots, finely chopped |
| 2 | tablespoons Dijon mustard |
| 5 | button mushrooms, stems discarded, finely chopped |
| ¼ | pound Havarti with dill cheese, cut into ¼-inch dice |
| Salt and freshly ground black pepper | |
| Extra-virgin olive oil (EVOO), for drizzling, plus a couple tablespoons for the salad | |
| ½ | cup mayonnaise or sour cream |
| 2 | to 3 tablespoons fresh dill, chopped or snipped with kitchen scissors |
| 2 | tablespoons capers, drained, then run your knife through them once |
| 1 | English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then sliced into half-moons |
| 1 | small red onion, sliced |
| 3 | plum tomatoes, seeded and thinly sliced |
| 1-pound sack of washed baby spinach | |
| 2 | to 3 tablespoons white wine vinegar |
| 4 | crusty poppyseed rolls |
| 2 | large radishes , thinly sliced |
| 1 | sack of gourmet potato chips , such as Terra Chips Onion and Herb Yukon Gold, or Blue Potato Chips |
In a bowl, thoroughly combine the ground chicken, poultry seasoning, shallots, Dijon mustard, mushrooms, Havarti, salt, and pepper. Score the meat with your hand into 4 equal portions. Form each portion into a large 1-inch-thick patty.
Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. Cook for 6 minutes per side until the patties are firm to the touch and cooked through.
While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl combine the mayonnaise or sour cream, dill, and capers. Set aside. In a salad bowl combine the cucumbers, red onion, plum tomatoes, and three quarters of the baby spinach. Dress the salad with white wine vinegar, salt, and pepper, then drizzle with a couple tablespoons of EVOO to coat the salad lightly and evenly. Toss to combine and adjust the salt and pepper to your taste.
Split the rolls. Place the burgers on the bun bottoms. Top with sliced radishes, the remaining baby spinach, and a heaping spoonful of the herb-caper dressing slathered across the bun tops. Add the remaining sauce to the salad and toss for a creamy finish. Fancy chips finish the plate.
The colder the semisoft Havarti with dill cheese is, the easier it will be to dice. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!
Instead of two slices of bread and one patty, this lower-carb patty melt has two patties sandwiching cheese, peppers, and onions. Skip lunch. This one’s a gut-buster!
4
SERVINGS
| Extra-virgin olive oil (EVOO), for drizzling, plus 1 tablespoon (once around the pan) | |
| 4 | Italian hot sausage patties |
| 4 | Italian sweet sausage patties |
| 1 | cubanelle pepper (long, light green, fresh Italian pepper), seeded and sliced |
| 1 | red bell pepper, cored, seeded, and thinly sliced |
| 1 | medium onion, thinly sliced |
| 2 | garlic cloves, smashed out of their skin |
| 1 | teaspoon crushed hot red pepper flakes |
| Salt | |
| 8 | deli slices provolone cheese |
Heat a large nonstick skillet or grill pan for the patties, another medium skillet for the peppers and onions, over medium-high heat.
